108 Artichoke and Asparagus Ragoût

Preparation info
  • For

    four

    people
    • Difficulty

      Easy

Appears in

By Michel Guérard

Published 1978

  • About

Ragoût d’artichauts aux asperges ‘A crisp combination’

Ingredients

Main ingredients

  • 12 small globe artichokes
  • ½ lemon
  • 1 kg (

Method

Preparing the artichoke hearts and the asparagus

  1. Cut the artichoke stalks off flush with the base and remove, by hand, the outer quarter of leaves.
  2. Pare away the base of the artichoke with a small knife, to expose the heart.
  3. Cut off the top of the artichoke, just above the choke, with a sharp knife: the choke is l